Pork loin roasts loooow & sloooow !

[Enrico Brandizzi]

I busyed my last Sunday doing these

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I bought 2 and after trimming and injecting with apple juice I rub with:
The first coarse salt + lemon pepper home made (lemons from Amalfi, the best) + Paul Kirk's Dallas brisket rub (!!!!!, it worked really fine!)

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The second one with Coarse salt + lemon pepper + coarse black pepper + sweet paprika (for colour)

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I smoked 2h in the 180ish

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Then I cranked the T moving those in the gas oven because I short in time, looking for 145 F


Finally.....

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They rested for 30' and then I sliced them against the grain .... No sorry that's the brisket way to do!

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Cooking Digest:
I used for the first the Jaccard tenderizer and it works! For the first time the flavour IN the roast was not only apple juice but I taste also the dry rub.
Not any shorting effect on cooking time neither on tenderness or moistness. As usual they were ok.

If you are interested in the whole cooking process you can watch it at my youtube channel BBQNESS.
Thanks for stopping here!
Ciao e alla prossima affumicatura!
Enrico

 

[Paul Kastner]

I think it all looks good.

 

[Bill Schultz]

Tutti bene Enrico, bravo

 

[Tony R]

Looks good to me...

 

[Jim Lampe]

do not understand this → "Ciao e alla prossima affumicatura!"

however, I DO understand this ▼



...and this ▲ looks FANTASTICO!!!

 

[Mike Coffman]

I echo the Fantastico!

 

[Jak Stepan]

nice hog work man.

don't lift the lid...

 

[Bill Schultz]

From my year and a half stationed in Italy I think it means " Bye, until the next smoke "
Wish I was there again now, been two years since we were there last

 

[RogerS]

Looks great I want some

 

[James N]

Excellent looking pork Enrico.

 

[Enrico Brandizzi]

do not understand this → "Ciao e alla prossima affumicatura!"

however, I DO understand this ▼



...and this ▲ looks FANTASTICO!!!

That means "Bye... see you next smoking"

 

[Wolgast]

Great looking loin! Cooked to perfection

 

[John Solak]

Man that looks good, well done!!

 

[Rich Dahl]

Very nice indeed, thanks for sharing!

 

[Enrico Brandizzi]

Thanks to all but I'm not the author ... The WSM IS!

 

[SE Davis]

Well done Enrico.
Scott

 

[Russell McNeely]

Very nicely done! Looks great!

 

[russ olin]

Nice post, pork loin looks great.